Description
A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.
Ingredients
- 2 cups Roma tomatoes, seeded and diced
- ½ cup chopped pimento-stuffed olives
- ½ cup cilantro
- ¼ cup jalapeno pepper, seeded and diced
- 3 tablespoons lime juice
- 2 tablespoons capers
- ¼ cup all-purpose flour
- 4 (6 ounce) fillets sea bass
- salt to taste
- ground black pepper to taste
- 6 tablespoons extra-virgin olive oil
- ¼ cup chicken broth
- 2 cups sliced onion
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine tomatoes
- olives
- cilantro
- jalapeno
- lime juice
- and capers together in a bowl. Place flour in a shallow bowl.
- Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
- Heat oil in a large
- ovenproof skillet over medium-high heat. Add fish
- flour-side down
- and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion
- garlic
- bay leaves
- and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
- Place skillet in the preheated oven and roast until fish flakes easily with a fork
- 5 to 7 minutes.
- Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4